Name: Singapore Noodles with Shrimp
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 2 teaspoons sesame oil -; 2 tablespoons soy sauce, or more to taste -; 2 tablespoons seasoned rice vinegar -; 6 ounces Asian rice sticks or rice vermicelli noodles -; 2 large eggs -; 3 tablespoons peanut or canola oil -; 2 tablespoons minced ginger -; 1 clove garlic, finely chopped -; 2 carrots, shredded -; 1 jalapeño pepper, cored and thinly sliced -; 1/2 sweet onion, thinly sliced -; 1/2 teaspoon salt, or more to taste -; 4 ounces flavorful baked ham, cut into thin 2-inch strips -; 1/2 Napa cabbage (1/2 pound), thinly sliced -; 4 scallions, green and white parts cut into 1-inch lengths -; 1/2 red bell pepper, cored, seeded, and cut into 2-inch thin strips -; 2 teaspoons curry powder -; 1/2 pound shrimp, peeled and deveined -; 2 tablespoons cilantro leaves, for garnish -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Singapore Noodles with Shrimp

1. 2 teaspoons sesame oil -

2. 2 tablespoons soy sauce, or more to taste -

3. 2 tablespoons seasoned rice vinegar -

4. 6 ounces Asian rice sticks or rice vermicelli noodles -

5. 2 large eggs -

6. 3 tablespoons peanut or canola oil -

7. 2 tablespoons minced ginger -

8. 1 clove garlic, finely chopped -

9. 2 carrots, shredded -

10. 1 jalapeño pepper, cored and thinly sliced -

11. 1/2 sweet onion, thinly sliced -

12. 1/2 teaspoon salt, or more to taste -

13. 4 ounces flavorful baked ham, cut into thin 2-inch strips -

14. 1/2 Napa cabbage (1/2 pound), thinly sliced -

15. 4 scallions, green and white parts cut into 1-inch lengths -

16. 1/2 red bell pepper, cored, seeded, and cut into 2-inch thin strips -

17. 2 teaspoons curry powder -

18. 1/2 pound shrimp, peeled and deveined -

19. 2 tablespoons cilantro leaves, for garnish -

How to cook deliciously - Singapore Noodles with Shrimp

1. Stage

Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

2. Stage

Cook the rice noodles: Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet). Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.

3. Stage

Scramble the eggs: In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.

4. Stage

Cook the vegetables: Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.

5. Stage

Add the remaining ingredients: Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute. Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.

6. Stage

Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.

7. Stage

Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.